Anova Launches New Precision® Cooker Designed Specifically for Professional Chefs

Anova Precision® Cooker Pro Features Maximum Power and Durability for the Most Demanding Professional Kitchens. The Anova Pro is the latest and greatest Sous Vide Cooking tool that is available both for restaurants and home cooks.

SAN FRANCISCO, May 1, 2019 /PRNewswire/ — Anova, a subsidiary of Electrolux (ELUX-B) and the leading provider of sous vide devices, today announced the commercial launch of the Anova Precision® Cooker Pro, a new professional-grade sous vide immersion circulator, designed specifically for professional chefs. The Anova Precision Cooker Pro features 1200 watts of power, a flow rate of 12 liters per minute, continuous cooking for up to 10,000 hours and precise temperature control within +/- 0.09°F (0.05 ̊C) in bath sizes up to 100 liters with a lid. The Anova Precision Cooker Pro is available worldwide for purchase starting today for $399 (US) from anovaculinary.com.

“While there have been several new advances in the consumer sous vide space, there has been limited to no innovation in the professional sous vide space, leaving professional chefs with a handful of expensive, subpar options for a technique that is considered required for any top chef or Michelin Star restaurant,” said Stephen Svajian, CEO and Co-Founder of Anova. “With the Anova Cooker Pro we are reinventing the sous vide device for today’s professional kitchen. The Anova Pro combines maximum power, 10,000 hours of continuous cooking, Anova Precision® and the highest quality materials, offering professional chefs a sous vide device that meets all their needs.”

The Anova Pro is constructed from Teflon coated aluminum and stainless steel for maximum durability and has been thoroughly drop tested to withstand the rigors of a professional kitchen. It is also water and splash resistant with an IPX-7 rating and is backed with an industry-leading 2-year warranty.

Similar to other Anova products, the Anova Precision Pro, can be attached to a variety of cooking containers used in professional kitchens, with the detachable and adjustable clamp. The Anova Precision Cooker Pro also features Wi-Fi connectivity, which will be supported in the new Anova Culinary app launching Summer 2019.

Anova Pro Review: ThePrecision Cooker Prosets itself apart from Anova’s consumer range with an uptick in power. It’s a 1,200 watt unit, with a flow rte of 12 liters per minute. It can handle bath sizes of up to 100 liters – over 26 gallons – with lids. Even with such a large capacity container, Anova says the new model can cook continuously for up to 10,000 hours, while keeping temperature within +/- 0.09 degrees F (0.05 degrees C).

At $399, the Precision Cooker Pro is Anova’s priciest model. If that doesn’t suit your budget you can pick up a Anova Nano for just $99. However in professional commercial kitchen terms, it is still quite a bargain.

The Anova Pro is made of aluminum and stainless steel, and has been given a rock hard Teflon coating. It holds up to IPX-7 durability ratings, including kitchen-friendly drop testing, and there’s a two-year warranty. It can handle being submerged completely in water for up to 30 minutes. Like Anova’s other models the Anova Pro attaches with a removable clamp. The skirt around the heating element is detachable, too, for easier cleaning. There’s WiFi for remote control – Anova has a new app coming over the summer, too – along with manual time and temperature controls on the sous-vide itself, plus a touchscreen.

It seems like a magic trick: take a cheap, tough cut of beef, like a top round roast or a chuck roast, cook it for twenty-four hours without peeking, and Abracadabra! Now it’s suddenly filet mignon.

But it’s not magic — this is sous vide cooking!

I love love LOVE cooking big touch cuts of meat sous vide, like the top round roast we’re using for these French Dip Sandwiches. Here’s why:

This is where you can really see how temperature and time both play pivotal roles in cooking food sous vide. I tested this roast at 140-degrees F (medium doneness) for 16 hours, 18 hours, and 24 hours. The doneness was the same for all three batches — they were all a perfect, rosy-pink inside — but the tenderness was remarkably different.

At 16 hours, the roast was cooked, but a little on the chewy side. At 18 hours, it cut easily and was notably less chewy. At the 24-hour mark, it was so tender that you could cut it with a fork, but yet still had enough texture that you knew you were eating steak. This ain’t no baby food.

The new Anova Precision Pro heats in half the time. Watch the video for unboxing, comparison, key differences and performance testing.

I test it against the Anova Precision Bluetooth, to see how long it takes to heat up 9L of water to 150f. The old Anova took 42m 49s to heat up the 9L to 150f and the new Anova Pro took only 19m 30s, less than half of the time, that’s the power of a commercial sous vide cooker!!!

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